Chocolate brownie cake

Chocolate brownie cake

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(425 ratings)

Prep: 15 mins


Serves 6 - 8

Get kids cooking at the weekend by baking this yummy brownie cake, much better than shop bought

Nutrition and extra info

Nutrition: per serving (6)

  • kcal500
  • fat23g
  • saturates13g
  • carbs73g
  • sugars59g
  • fibre1g
  • protein5g
  • salt0.5g
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  • 100g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g caster sugar
  • 75g light brown or muscovado sugar
  • 125g chocolate (plain or milk)



    Chocolate as we know it in pressed

  • 1 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract /essence
  • 100g plain flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp cocoa powder


  1. Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.

  2. Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.

  3. Remove the pan from the heat.

  4. Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.

  5. Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.

  6. Remove and allow to cool for 20-30 mins before cutting into wedges and serving.

  7. Serve with cream or ice cream and plenty of fresh fruit.

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Comments, questions and tips

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21st Aug, 2019
Mama Bookworm's picture
Mama Bookworm
11th Aug, 2018
I've made this cake countless times and it always turns out perfect. I tend to double the quantities (still use a 20cm cake tin) and bake for about 50mins. I think this gives a gooey, brownie middle. It doesn't seem to matter how much or little sugar you put in ( I tend to do 100g of caster sugar and 75g of muscavado), it always comes out perfectly. Really nice on it's own and disappears in minutes. Don't make this cake expecting it it stay around for a day or two. It won't.
Anne2003's picture
23rd Jan, 2018
Yummy! Perfectly delicious with cream,( not whipped) Will make this again... The only problem I had that the outerside of the cake was quite hard? Any tips? Let me know!!
7th Oct, 2017
Yummy! Made it before I read the comments I used 70% cocoa chocolate and I dotted Terry's chocolate orange over the top before baking for 20 mins at 160 in my fan oven. It was so yummy warm with vanilla ice cream! I used all the sugar it was lovely
25th Sep, 2017
Not a bad cake but a bit basic if you follow the recipe exclactly so I had to tweek it a little when I made it again. I redcuced the white sugar by 50g and upped the dark chocolate by 50g and I added some milk and dark chocolate chips. Definitely a richer chocolate taste which I prefer. Lovely with vanilla ice cream and caramel sauce.
14th May, 2017
The texture is fantastic. I should have made it with more chocolate and less sugar. It was already 70+% dark but chocolate taste wasn't strong. Going to try the other Chocolate Brownie Cake recipe in a few days. The 'Best Ever Brownies' recipe on this site is still number 1.
29th Mar, 2017
I am delighted with this recipe. I have tried numerous brownie recipes before, but they have always been too soggy in the centre, but I got this one just how I like it, slightly squidgy in the centre, but still chewy round the outside. I also read other reviews and left 50g of caster sugar out and it was perfect.
Al H
8th Feb, 2017
Easy to follow recipe, even when I couldn't find my scales! Added chocolate chips to the top before baking and its gone down a treat :)
14th Nov, 2016
Loved this receipe first time baking a cake and it was a hit with everybody.very easy to make.i reduced the ammount of sugar as suggested and it was just perefct.
18th Aug, 2016
Made this tonight as a dessert for some friends. Followed the tips in the comments about reducing the amount of sugar and it was lovely! Minimal work required (I prepped everything a few hours in advance and just threw it in the oven when I wanted) and wonderfully gooey with a nice crust. So divine considering it was mostly storecupboard ingredients.


Shirley Valentine's picture
Shirley Valentine
29th Jul, 2016
I would like to make this today for my son's birthday. Can I omit the golden syrup as I don't have any at present and won't have time to buy any? I'd also like to reduce the sugar content somewhat and was wondering if it would have any negative outcome? Many thanks.
goodfoodteam's picture
16th Aug, 2016
Hi Shirley, it looks like we missed your son's birthday deadline but hope you were able to find a suitable solution for the cake. In answer to your questions, baking is a bit of a science and swapping or reducing ingredients often gives very different results. In this case, we would suggest cooking the brownie as suggested but for a chocolate cake with a lower sugar content, try this low sugar chocolate cake: are more tips here too if you'd like to try your own baking experiments: that helps! 
8th Feb, 2015
Have made this a couple of times and really struggle to get the mixture smooth as its melting on the hob, it seems to split almost straight away so the sugar never dissolves and the butter just seems to separate. Am I heating it for long enough? As soon as it starts to seperate I panic and take it off the heat. The end result is always gritty in the centre.
goodfoodteam's picture
9th Feb, 2015
Hi papoo2u2, thanks for getting in touch and sorry to hear you're not having success with this recipe. It sounds like the heat could be too high when you're melting the ingredients together, do make sure it's on a low heat and you stir it as it's melting to bring everything together. Let us know how it goes if you decide to try this recipe again. 
9th Feb, 2015
Thank you, I always put it on the lowest heat but I'll maybe try it on a different hob next time and see if its any slower. Thank you for your reply. Was still yummy
2nd Feb, 2015
For those that have done these with white chocolate, did you still use the cocoa powder? Thanks
15th Feb, 2014
Is it possible to prep all of this mixture into the cake tin and leave it to stand/fridge as i'm cooking paella and want to pop this in the oven as we are eating /entertaining,Steven
13th Feb, 2014
I just made these, making them was easy and all - but the completely got stuck to the bottom of the pan - despite loosening them from the sides, the whole brownie cake broke while taking it out - did this happen to anyone else? How can it be avoided please?
goodfoodteam's picture
21st Feb, 2014
Hi there, thanks for getting in touch. To avoid this, you need to make sure your tin is greased really well with sunflower oil or butter. Better still, line the tin with non-stick parchment first to ensure it comes out easily. Best wishes, BBC Good Food team
15th Sep, 2013
Hi, I was having some trouble following the recipe directions particularly because I live in the US and I'm not familiar with fan assisted gas ovens. Would you be able to help me make the right conversions? Thanks :)


Lexi illustrations's picture
Lexi illustrations
17th Mar, 2019
I have used this recipe many times and love it a lot, I would say bake it for 45 mins instead of the recommended time as it hasn't always cooked properly when you bake it for 25-30 mins. I also bake the brownie for 10 mins then cover it with tin foil and it bakes perfectly with no burnt top. If you don't have chocolate don't worry as I never make it with actual chocolate I just add extra coco powder and I always get perfect results with this cake, would definitely recommend.
busybee1212's picture
21st May, 2017
An amazing brownie cake! This is by far the best chocolate cake recipe that I've seen on BBC Good Food! I also find that it's better to use milk chocolate chips, as they melt more easily and quicker than normal chocolate.
15th May, 2014
Try baking in a square or rectangular tin - bakes more evenly. Also, much easier to slice once cold or chilled.
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